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Iced Easter Cupcakes

Serves:

Duration:

Difficulty: Easy

Ingredients

Cupcakes:

  • 7oz/200g butter (softened)
  • 7oz/200g caster sugar
  • 14oz/400g plain flour
  • 1 rounded teaspoon baking powder
  • 5 large eggs
Icing:
  • 6oz/175g softened butter
  • 12oz/350g icing sugar
  • ½ teaspoon vanilla extract
  • A couple of drops of yellow food colouring
  • 1 dessertspoon boiling water

Cupcakes:

Preheat the oven to 180C/350F/Gas Mark 4

Fill a 12 cup muffin tray with muffin papers

In a large mixing bowl cream the butter and sugar in a large mixing bowl until they are light and fluffy. Add in the eggs to the mixture.

Add the baking powder to the flour and lightly sieve that into the buttery mixture.

Return the mixture to the machine and continue to cream the mixture together lightly until a smooth dropping consistency has been achieved.

Divide the mixture between the 12 muffin cases and pop the tray into the oven for approximately 25-30 minutes or until golden brown.

Allow cupcakes to cool whilst making the butter icing topping.

Icing:

Place the softened butter and icing sugar into a large mixing bowl with the vanilla extract and cream until light and fluffy. Add the boiling water and yellow food colouring to get an extra smooth and light consistency.

Using a piping bag, pipe a large swirl of icing on top of each cupcake and then top with some mini chocolate eggs and some appropriate Easter decorations.

Store in an airtight container until required.

Ingredients

Cupcakes:

  • 7oz/200g butter (softened)
  • 7oz/200g caster sugar
  • 14oz/400g plain flour
  • 1 rounded teaspoon baking powder
  • 5 large eggs
Icing:
  • 6oz/175g softened butter
  • 12oz/350g icing sugar
  • ½ teaspoon vanilla extract
  • A couple of drops of yellow food colouring
  • 1 dessertspoon boiling water

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